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It’s always a nice surprise when a healthier treat turns out better than the original.
And that’s definitely the case with these healthier rice crispy treats!
Rather than using melted marshmallows as a binder, these gluten-free treats are made with brown rice syrup, an all-natural sweetener that is fructose-free and suitable for those trying to reduce their sugar consumption. Brown rice syrup isn’t a sweetener that I use often, but its thick and sticky texture is perfect for binding these crisp and chewy bars.
Paired with crisp brown rice cereal, coconut oil, and a touch of sea salt, these 5-ingredient treats have an irresistibly sweet and buttery flavor that will leave everyone wanting to know your secret recipe.
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Healthy Rice Crispy Treats (Vegan)
Makes one 9-inch square pan
Ingredients:
2/3 cup brown rice syrup*
1/4 cup coconut oil
1 teaspoon vanilla extract
1/4 teaspoon sea salt
4 cups brown rice crisp cereal (I used Erewhon brand)
Directions:
Combine the coconut oil and brown rice syrup in a saucepan over medium heat, and bring the mixture to a rolling boil. Boil for one minute, then remove from the heat and stir in the vanilla extract and salt. Pour the cereal into a large mixing bowl and stir in the boiled syrup mixture until the cereal is well-coated.
Line a 9-inch baking sheet with parchment paper to prevent sticking, then spread the coated cereal in the pan. Use an additional piece of parchment paper over the top of the cereal, to keep your hands from getting sticky, then press HARD to pack the cereal tightly into the bottom of the pan. The harder you press, the better.
Place the bars into the freezer to cool for 45 minutes, then remove the pan and bring the bars to room temperature. Slice and serve!
Store any leftover bars in a sealed container in the fridge for best shelf life.
Ingredients
- 2/3 cup brown rice syrup
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 4 cups brown rice crisp cereal
Instructions
- Combine the coconut oil and brown rice syrup in a saucepan over medium heat, and bring the mixture to a rolling boil. Boil for one minute, then remove from the heat and stir in the vanilla extract and salt. Pour the cereal into a large mixing bowl and stir in the boiled syrup mixture until the cereal is well-coated.
- Line a 9-inch baking sheet with parchment paper to prevent sticking, then spread the coated cereal in the pan. Use an additional piece of parchment paper over the top of the cereal, to keep your hands from getting sticky, then press HARD to pack the cereal tightly into the bottom of the pan. The harder you press, the better.
- Place the bars into the freezer to cool for 45 minutes, then remove the pan and bring the bars to room temperature. Slice and serve!
- Store any leftover bars in a sealed container in the fridge for best shelf life.
Video
Nutrition
Per Serving: Calories: 98, Fat: 4g, Carbohydrates: 16g, Fiber: 1g, Protein: 1g
*A note on using rice products: Research studies have revealed that various rice products may contain arsenic, which has left many consumers concerned. Though the FDA has deemed the levels of arsenic found in rice products to be too-low to cause any immediate or short-term health effects, more research will need to be done to determine any long-term effects. In the meantime, they recommend eating a varied diet to minimize any adverse effects of eating an excess of any one food. Keep in mind that arsenic gets into the rice through water and soil, so it’s likely that rice is not the only food affected– it’s just the food that is getting press at the moment. For more about arsenic, check out the FAQs by Lundberg Farms.
If you’d prefer to avoid using brown rice syrup, I’d recommend trying Coconut Nectar, another low-glycemic sweetener. Honey also works, but just 1/2 cup is required for this recipe, since it’s sweeter. I have a feeling any other crispy cereal could be substituted for the rice cereal, if you prefer to avoid that, as well– just make sure to pack it tightly in the pan. (Please note that cereals like puffed millet, which are not crispy in texture, will not work well in this recipe.)
Enjoy!
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Reader Feedback: Are you a fan of Rice Krispie treats?
Not sure if you’re still answering these but I LOVE the flavor in this recipe but lately mine have been REALLY hard. Any direction on what I may be doing wrong? Over pressing? Over boiling?
Interesting. You’re definitely using brown rice syrup? That usually turns out softer for me than honey, which is the sweetener I use for my other rice crispy recipe. Maybe try boiling it for a shorter period of time, to see how that turns out for you. That would most likely be the culprit
I am! I bet it’s a boiling time issue so I’ll troubleshoot that. In the meantime I just made the peanut butter rice crispies with maple and they were PERFECT!! Thank you for your fantastic recipes.
We love Rice Krispie squares, but have not made them for a long time because of the marshmallows in them. We can’t wait to try this recipe! Two questions though – – 1. Is the nutrition information per serving? – – 2. How can the Calories be 98kcals? I looked up kcal and found it just as I thought – 1000 calories.
How long will they last if left in refrigerated?
These tasted very good better than store bought. Can I use Maple Syrup instead of Brown Rice Syrup? How much would you recommend that I use?
Maple syrup is sweeter, so I’d probably start with 1/2 cup and see if that holds them together.
I see your note on puffed millet, is there a way to use puffed rice and have it still be crispy? I have to avoid brown rice, unfortunately (I do like taste better), so need no sugar added white rice cereal (rice krispies doesn’t work due to added sugar). I see note on honey so that piece is good. Thank you!
Could i use maple syrup?
What oil would you recommend to substitute for the coconut oil? My kiddos are allergic to coconut.
Butter or ghee would be the most similar substitute if you can tolerate dairy, but otherwise maybe another mild-flavored oil would work? I haven’t tried it, so I can’t say for sure– so please come back and let us know what you try!
Has anyone made this with a different oil? I can’t have coconut oil.
Has anyone tried dying these naturally, like with beet juice? I want to make them pink for Easter!
Has anyone tried to dye this with natural food coloring? I’d like to try it for Easter!